Southern Shrimp and Grits w/ Creole Sauce Recipe (2024)

FAQs

What is the difference between Cajun and Creole shrimp and grits? ›

The main difference is the difference in the seasonings. Cajun shrimp and grits are bolder and spicier, with a rustic and smoky character, while Creole shrimp and grits are more complex and refined, with a harmonious blend of sweet and savory flavors.

Everyone in the South knows (or should know) that hominy and grits are products made from hard (mature) hard kernels. Whole corn kernels are soaked in a solution of water and lye to remove the outer hulls, to become hominy. Hominy, when dried, can then be coarsely ground, and voila! You have grits.

Serving Southern Grits

We always add cheese to our grits — either Parmesan or sharp cheddar. But you can certainly skip the cheese altogether; some people prefer theirs without. We often eat these grits as-is for breakfast (or topped with a fried egg or crumbled sausage).

What goes well in shrimp and grits? Cheese does! Parmesan and sharp cheddar cheese pair perfectly with the Cajun seasonings and melt lusciously into the grits. Green Onions.

You can substitute Creole seasoning for Cajun seasoning, as these seasoning blends use many of the same base ingredients, such as pepper, garlic powder, and onion powder. However, Creole seasoning does not have as strong of a spicy kick as Cajun seasoning and will give the final dish an herbal flavor.

So What Makes Them Different? The main difference between Cajun and Creole cuisine is that Cajun cuisine is typically spicier than Creole cuisine. This is because Cajun cuisine uses more spices, such as cayenne pepper and paprika. Creole cuisine, on the other hand, is typically milder.

Coastal Cuisine Reigns Supreme

The true origin of shrimp and grits is believed to be Charleston, South Carolina, where the recipe first appeared in 1950 as a breakfast recipe in the Charleston Receipts cookbook.

The history of shrimp and grits (sometimes called “breakfast grits”) lays a line through the entire received history of our country. Originally an African dish of ground maize and shellfish, shrimp and grits migrated with people who were enslaved in plantation kitchens of the Lowcountry of the American South.

So far, it seems as if the addition of sugar is often attributed to descendants of those who moved away from the South during migrations following the Civil War, while savory grits lovers have immediate ties to that part of the country.

What is the secret to great grits? ›

A higher 5:1 ratio by volume of water to grits ensures they cook through fully with no stubborn, hard bits. The recommended stone-ground grits offer the best flavor and texture, particularly when compared to grits made with commercial varieties with a more consistent grind.

Many pin the dish's origins to the Lowcountry, where it was once called shrimps and hominy or breakfast shrimp. (Some in that region call cooked grits hominy.

Shrimp and grits on their own are good for you! Grits are a whole grain and shrimp are packed with protein. The only thing that makes it an unhealthy recipe is the addition of fats and oils like butter, full fat cheese, and heavy cream.

Shrimp, Water, Cream, Hominy Grits (Corn, Niacin, Reduced Iron, Thiamin, Mononitrate Riboflavin Folic Acid), Onion, Cheddar Cheese (Pasteurized Milk, Cheese Cultures, Salt, Enzymes (Powdered Cellulose To Prevent Caking)), Bacon, Nonfat Dry Milk, Butter (Cream, Natural Flavor), Parmesan Cheese (Pasteurized Milk, Enzymes ...

So, what's the difference between these two cuisines? While they are very similar, they do utilize different ingredients. Cajun food is typically spicier than Creole food, and it also contains more pork and crawfish. Creole food utilizes more ingredients like tomatoes, shrimp, oysters, and crab.

Shrimp Creole and Shrimp Etouffee are similar dishes but are not the same. An etouffee has a consistency that is more like gravy and is thicker than shrimp creole sauce. Shrimp creole has a tomato base while shrimp etouffee has a roux for its base.

Shrimp creole is a dish of Louisiana Creole origin (French, Spanish, and African heritage), consisting of cooked shrimp in a mixture of whole or diced tomatoes, the "holy trinity" of onion, celery and bell pepper, spiced with hot pepper sauce or cayenne-based seasoning, and served over steamed or boiled white rice.

The history of shrimp and grits (sometimes called “breakfast grits”) lays a line through the entire received history of our country. Originally an African dish of ground maize and shellfish, shrimp and grits migrated with people who were enslaved in plantation kitchens of the Lowcountry of the American South.